Rob Weston took over the kitchen at La Trompette in February 2013. Rob’s career reads rather like a great food guide; working at a senior level for Marco Pierre White followed by Guy Savoy in Paris, Le Gavroche and then, most recently, 15 years as Phil Howard’s right arm and Head Chef at The Square.

Rob’s feet however remain planted firmly at the stove; the phrase “I’d rather be cooking” sums up Rob’s passion for the kitchen rather than the paper shuffling that comes with it.